Swordfish with Tomatoes and Capers

By March 6, 2024 May 24th, 2024 No Comments


1 cup chopped yellow onion (1 onion)
3 tablespoons good olive oil
2 teaspoons minced garlic
28 ounces canned plum tomatoes, chopped or crushed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons Gooseneck Vineyards wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)

1. For the sauce, cook the onions in the oil in a large saute pan on medium-low heat, until soft. Add the garlic and cook for about 30 seconds. Add the chopped tomatoes (plus about half the liquid) and add the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.

2. Preheat the grill. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook, or you will have tough swordfish. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with some fresh basil leaves. Serve hot or at room temperature.

Pair with Gooseneck Vineyards wine.

Sauce also tastes great with grilled chicken! Recipe adapted from Ina Garten.